Machine for making yeast-cakes



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10.534,336. Patented Peb. 19,1895.

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MACHINE FOR MAKING YBAST GAKES.

' No. 534,336. Patented Fab. 19, 1895.

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UNITED STATES PATENT OFFICE.

FRANK H. MARKER, OF CHICAGO, ILLINOIS, ASSIGNOR TO THE PRICE FLAVORIN GEXTRACT COMPANY, OF ILLINOIS.

MACHIN FOR MAKING YEAST-CKES.

SPECIFICATION forming part of Letters Patent No. 534,336, dated February19, 1895. Application iiled November 6,1894. Serial No. 528,020. (Nomodel.)

To all whom t may concern:

Be it known that I, FRANK H. MARKER, a. citizen of the United States,residing at Chicago, in the county of Cook and State of Illinois, haveinvented a new and useful Improvement in Machines for Making Yeast-Cakes, of which the following is a specification.

My invention relates to machines for making yeast, and has for itsobject to provide a simple and effective machine which will dischargethe yeast fed into it in a mass, in layers suitable to be cut into cakesof the right size. l

My improvements have especial reference to adapting the machine tohandle this pecu- .liar substance, which constantly changes in characterand hence requires peculiarities in the machine to adapt it to handlethe substance in question.

My invention is illustrated in the accompanying drawings, wherein-Figure 1 is a vertical longitudinal section. Fig. 2 is a plan View withparts broken away. Fig. 3 is a vertical cross-section. Fig. 4 is adetail. y

Like parts are indicated by the same letter throughout all the views.

A A are the legs and frame pieces of the lower frame upon which the bedproper, composed of the cross pieces B B is supported. Intermediatebetween these several crosspieces are the idle rollers C C.

D is a corrugated roller occupying a similar position and adapted toengage the under side of the receiving board E.

F is a roller which bears against the upper par-t, and is journaled atthe sides in the movable blocks F F,`bein'g elastically forced down bythe springs F2 F2 controlled bythe screws F3 Mounted on the frame andsupported by the standards G G ,is the feed way G which discharges intothe receiving space G2 in the vertical feed box G3.

The board G4 passes down into the box as indicated,leavinganarrowbutlongdischarge way G5. G6 are long bearings in the upper part of this passageway, one for each of the spindles G7. Each spindle has at its upper endthe bevel gear G8 and at its lower end the stirrers G9 G9 and theconveyor blades G10 G10. 'lhe transverse shaft G11l is mounted in theupper part of the way and driven by means of the sprocket wheel G12. ,Itcarries a series of beveled pinions G13 which engage each one of thebevel gears G8. They are all arranged as indicated in Fig. 2`so as torotate all the spindles in one direction, except the spindle at one end,and here the gear and pinion are so related that the spindle rotates inthe opposite direction.

J. J. are a series of semi-cylindrical troughs in each of which works aspindle J which is supported by the bearings J2 J2. Each spindle has atone end the bevel gear J3 to engage the gear J4 on the shaft J5. Thisshaft is journaled in suitable bearings on the frame, and has thesprocket wheel J6 at one end. Toward one end of each spindle J arearranged the compressor blades K.

L L are rollers set on the frame L and having each a series of roundcutters L2 L?. Each cutter on one roller is opposite the midway pointbetween two cutters on the other.

L3 L3 are handle pieces attached to the rollers, whereby the two rollerswith their cutters may be moved back and forth across the table E.

M M are strips of yeast on the board E in position to be cut into cakesjust as they have issued from the lower end of the troughs J. Thesetroughs at their lower'extremities preferably terminate in the dischargenozzles N N, which nozzles should be very short.

Referring now to the driving mechanism: O is the driving belt drivingthe pulley O and clutch O2 on the shaft O3. Otis the other member of theclutch controlled by the handle O5 and adapted to throw the power on. 9o

O6 O7 O8 are sprocket wheels; O9 O10, link belts driven therefrom andwhereby the apparatus is run. P P are cone pulleys connected by the beltP which is preferably' adapted to be operated to vary the speed. Theupper pulley P is on the shaft P2 which drives the pinion P3 whichmeshes with the gear P4 on the shaft of the corrugated roller D. v

The use and operation of my invention are as follows: A quantity ofyeast in the proper condition to be molded into cakes is placed inthetrough G whence it is fed down onto.

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the board Gr4 and into the case or box G3. It feeds directly andlaterally against the spindles G7 which, of course, are in rotation, andin such a direction as to force the yeast downwardly. These spindles areset in close proximity to each other and tend to press the yeastdownwardly out of the case and at the same time to move it toward oneside. The reversed spindle is employed at the side toward which theyeast is thus forced. These spindles areprovided with alternate stirringarms or paddles and compressing blades and they are set in such closeproximity to each other and to the walls of the passage way in whichthey are placed that the whole body of yeast is continually stirred andsubdivided and yet constantly forced down upon the other set `ofspindles which operate in the opposite direction. The second set ofspindles lie horizontally or substantially so, and the first setdischarge or force the yeast against the second set practically at rightangles thereto.

I have found that in feeding and operating upon yeast of this character,it is well nigh impossible to operate successfully with long and narrowfeeding channels or discharge nozzles, and that the use of such onlytend to clog and retard the work. I have therefore placed thesehorizontal spindles each in a semi-circular trough. The whole result isthat of a corrugated board with longitudinal corrugations in which thespindles lie and along which the yeast is forced by the horizontalspindles. The yeast thickens rapidly and tends to clog easily, and henceI find that the projecting nozzles are unsatisfactory and the leastpossible length of tubular channel or projecting nozzle is to bepreferred.

During the various processes in connection with the manufacture of theyeast it is frequently observed that it suffers great change incharacter and bulk. Hence the necessity of having the several partsaccurately ad justed and timed with reference to each other so that theconveyer or compressor spindles will operate in harmony with each other,and so that the board will move across the table perfectly timed withregard to the operation of the device for throwing out the yeast whenformed into a strip. The yeast strips when thus arranged on the boardare easily cut; butin any ordinary process for cutting them by means ofa rolling cutter, it is found that the dough has a strong tendency tostick to the cutter and roll up back of it and around I obviate thesedifficulties by arranging my cutters on two parallel axes, the one considerably in the rear of the other. W'hen the first roller has passedover the strips of yeast it severs them and would tend to pick them upand roll them about itself, Were it not for the fact that the nextroller comes on at that moment and cuts such pieces in two in themiddle. Since the outside edges of each piece is already severed it iseasily held down by the roller longenough to permit such piece to besevered in the middle, making the cakes of the right size.

I claim- 1. In a machine for making yeast cakes, the combination of aseries of vertical spindles provided each with stirring arms andconveyer blades and setin close proximity to each other in a narrowvertical passage Way, with a series of transverse spindles lying ea'chin a semi-circular trough and provided each with conveying and stirringblades, the lower free ends of said first mentioned spindles beingsubstantially at right angles to and in close proximity with the secondset of spindles, means for driving all of said spindles simultaneously,and an opening whereby the yeast may be fed laterally against thevertical spindles, the extreme vertical spindles rotating in oppositedirections, substantially as shown and described.

2. In a machine for making yeast cakes, the combination of a series ofvertical spindles provided each with stirring arms and conveyer bladesand set in close proximity to each other in a narrow vertical passageway, with a series of transverse spindles lying each in a semi-circulartrough and provided each with conveying and stirring blades, the lowerfree ends of said rst mentioned spindles being substantally at rightangles to and in close proximity with the second set of spindles, meansfor driving all of said spindles simulta neously, an opening whereby theyeast may be fed laterally against the vertical spindles, and a tableconsisting of a series of rollers and intermediate fiat portions, one ofsaid rollers corrugated and a board to pass over said corrugated roller,and a friction roller lastfilcally and adjustably secured above such oarFRANK H. MARKER.

In presence of- DONALD M. CARTER, JNO. Il. COULTER.

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